Chocolate Chip Cookies
Making chocolate chip cookies should be easy and fun. It should fill your home with that awesome fresh baked smell and it should be easy enough to always have the ingredients on hand. This recipe meets all of those requirements, and the cookies are delicious.
2 cups gluten free flour blend (I used Bob's Redmill)
1/2 teaspoon xanthan gum
1 teaspoon baking soda
1/2 teaspoon sea salt
1/2 cup organic cane sugar
1/2 cup organic brown sugar
3 tablespoons coconut oil, softened
1/4 cup non-dairy milk
1/4 cup pure maple syrup (or agave)
2 teaspoons pure vanilla extract
1 cup dairy free chocolate chips
1/2 cup dairy free white chocolate chips (optional)
Preheat oven to 350 degrees. Line 2-3 cookie sheets with parchment paper and set aside. In a medium bowl, whisk together the flour blend, xanthan gum, baking soda and salt and set aside.
In large mixing bowl, beat together the sugar, brown sugar, coconut oil, non-dairy milk, maple syrup, and vanilla. Beat until smooth.
Slowly add the flour mixture and mix until a dough forms. Add the chocolate chips, and white chocolate chips if using them. Stir until combined. Drop rounded tablespoons of batter onto the prepped cookie sheets. Using your fingers or a spatula, gently press the cookies down to spread.
Bake for 9-10 minutes or until just golden brown. Allow the cookies to cool on cooling racks before devouring. Store in air-tight container.
2 cups gluten free flour blend (I used Bob's Redmill)
1/2 teaspoon xanthan gum
1 teaspoon baking soda
1/2 teaspoon sea salt
1/2 cup organic cane sugar
1/2 cup organic brown sugar
3 tablespoons coconut oil, softened
1/4 cup non-dairy milk
1/4 cup pure maple syrup (or agave)
2 teaspoons pure vanilla extract
1 cup dairy free chocolate chips
1/2 cup dairy free white chocolate chips (optional)
Preheat oven to 350 degrees. Line 2-3 cookie sheets with parchment paper and set aside. In a medium bowl, whisk together the flour blend, xanthan gum, baking soda and salt and set aside.
In large mixing bowl, beat together the sugar, brown sugar, coconut oil, non-dairy milk, maple syrup, and vanilla. Beat until smooth.
Slowly add the flour mixture and mix until a dough forms. Add the chocolate chips, and white chocolate chips if using them. Stir until combined. Drop rounded tablespoons of batter onto the prepped cookie sheets. Using your fingers or a spatula, gently press the cookies down to spread.
Bake for 9-10 minutes or until just golden brown. Allow the cookies to cool on cooling racks before devouring. Store in air-tight container.